Pluot and Almond Crostata

Preheat oven to 400 degrees F.

In the bowl of a food processor add almond paste, sugar cream cheese and egg yolk. Process until the mixture is smooth. Line a sheet pan with parchment paper and lay the rolled out crust on top. Spread the almond mixture to within 1 inch of the edge of the dough. Arrange the pluots in a circle on top of the almond filling, overlapping the slices in a spoke pattern. Form another circle of pluots inside the first one, completely covering the almond mixture.

Depending upon the thickness of the dough, either fold the edge of the dough up or fold it over the pluots. Brush the dough with the beaten egg and sprinkle the dough and the pluots with the sugar. Sprinkle the pluots with the crystallized ginger.

Bake the crostata until the fruit is tender and the crust is golden brown – about 35 or 40 minutes. Cool tart.

Serve tart at room temperature or warm with vanilla ice cream, creme fraiche or creme fraiche sorbet.